She and Qui Qui Musarra oversee the popular city restaurant known for its locally sourced cuisine, creative cocktails and wine list. They also operate Suba tapas bar.

Obviously, juggling the demands of running a restaurant leaves little free time for Basore.

"I do not dine out as often as I would like simply due to the nature of our industry, but when I do it is usually a late lunch. If you are wanting a quiet space to recharge I recommend going after 2 p.m.," she said.

"This is a relative new find for me. The drunken noodles - homemade and silky- are surprisingly light. The calamari salad has the right amount of acid to balance the sweet and heat. My go-to is usually the whole snapper, grilled and served with one of three sauces. I enjoy that it is presented with bones intact and that it requires a bit of work to extract the tender morsels of meat. Do not forget the cheeks.”

"This is where I will go for my pho fix. The decor is a bit funky and the pho reliably good. I order the 'small, no meat.' I enjoy the interaction required to eat pho. You are presented with fresh cilantro, basil, mung bean sprouts and lime wedges. Of course, the adding of the Sriracha is a must."

"This is my typical Monday afternoon spot. The edamame are dusted with the appropriate amount of sea salt and served warm. The seaweed salad and tuna tataki are additional faves. During the colder months, I recommend the seafood soup which leaves the tongue coated in pure umami.”

"This is a great get-out-of-dodge locale. I recommend sidling up at the bar, enjoying a bottle of wine and a hot bowl of their seafood bisque and engaging in the lively banter of the patrons. Of course, the experience would not be the same without Mike who presides over the convivial atmosphere and manages the beverage needs of all."

My house

"Although unorthodox, this has to make the list. I spend so little time at home other than the requisite snooze time that when I find myself with a night off I choose to spend it at home. Time spent at home with my family, opening a bottle of wine, preparing a roast chicken in the winter and grilled lamb chops in the summer is a perfect night.”